Barbecue

Texas barbecue, the classic version of which is found primarily in Central Texas and distinguished by its use of beef brisket and its indirect smoking method, is superior to all other regional varieties of barbecue. This is an incontrovertible fact. However, the state boasts tremendous variety of barbecue styles, from the cabrito pits of South Texas to the sweet tangy ribs of East Texas. Over the years, Texas Monthly has written about them all. In our first barbecue story, “The World’s Best Barbecue is in Taylor, Texas. Or is it Lockhart?” Griffin Smith Jr. wrote that, “at first blush, the East Texas chopped pork sandwich with hot sauce has little in common with the slab of Central Texas beef. . . . The emphasis in Central Texas is overwhelmingly on the meat itself—sauce, if available at all, is usually just a side dip.”

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Food & Drink |
November 12, 2013

Bowl of Dread

I was aghast when chili was first anointed our official state dish. More than 35 years later, my feelings about this greasy mush haven't changed.

Eat My Words |
May 31, 2013

“The Kings of BBQ: Barbecue Kuwait” to Air on KLRU

On Thursday, June 6, KLRU will air a television special entitled The Kings of BBQ: Barbecue Kuwait.The documentary details the experience of five BBQ pitmasters (Myron Mixon, Johnny Trigg, Jaime Geer, Nicole Davenport, and George Stone) and their trip to a military base in Kuwait to create a

Food & Drink |
May 13, 2013

Welcome to the World Wide Web of Barbecue

Things have changed dramatically since we published our last list of the state’s top fifty barbecue joints, in 2008. Not only has there been an unprecedented flourishing of new joints (sixteen of the places on this year’s list were not open five years ago, including two of the top four), and

Food & Drink |
March 13, 2013

Our Guide to Central Texas Barbecue

You can’t go home and tell your friends that you came to Central Texas and never ate any barbecue. It would be like going to SXSW and not listening to any music. But there are so many briskets and so little time! How do you sort it all out? No

Food & Drink |
February 25, 2013

Where There’s Smoke, There’s Ire

Two grease fires destroyed Louie Mueller Barbecue's 1959 brick pit in Taylor this past weekend—just as John Mueller's new trailer opened in Austin.

BBQ |
January 21, 2013

Bringing Brisket to New York the Right Way

Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state. 

Food & Drink |
January 21, 2013

Reinventing Barbecue

Where there's smoke, there's non-traditional barbecue. Jim Shahin writes about Asian styles in New York City, "pulled squash" in Arizona, and cauliflower, artichokes, and quail in Texas.

Food & Drink |
January 21, 2013

Ode to Slaw

I love living in Texas, but I believe we underestimate our coleslaw, which is usually served in a little cup, off to the side of the meat. I contend it is capable of more responsibility than that. In Mississippi, where I grew up and ate my first barbecue, it was

Food & Drink |
January 21, 2013

Ode to White Bread

There was a time in this country when you could eat a wonderfully flavorless slice of this substance and not feel like a villain. But that time is long ago, back in the days before iceberg lettuce, white bread’s vegetable companion in blahness, was driven underground. And though iceberg lettuce

Food & Drink |
January 21, 2013

Ode to Potato Salad

Potato salad is one of my four favorite vegetables, right up there with tuna salad, deviled eggs, and slices of Velveeta. You need a mustardy tang and some starch to balance the overpowering sweetness of barbecue sauce. That’s where the masters in the art of salade de pommes de terre

Food & Drink |
January 21, 2013

Ode to Sausage

President George W. Bush will leave Washington, D.C., the city where I, a boy from Houston, now reside, every bit as divided as it was when he first hit town. This is too bad, but a far bigger disappointment is that he has not spent a farthing of his political

Food & Drink |
January 21, 2013

Ode to Ribs

The waitress says the man at Table Three is making noises.You’d think she would be used to grunting when the sun goes down at Melvin’s Rib Château,but this one’s whispering amen into his marinade, getting sauce all over his Armani.It could be he’s an escapee from a gated communityof

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